Stuffed Chiles with Tofu and Seitan
These stuffed chiles, filled with a savory tofu and seitan mixture, offer a delicious and satisfying dish perfect for a Mexican-inspired meal.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
Ingredients
- 2 large-size green chiles such as Anaheims or poblanos
- 1 cup 160 g diced red onion
- 6 ounces 170 g extra-firm tofu, drained, pressed, and crumbled
- 6 ounces 170 g seitan, diced
- 2 tablespoons 30 ml extra-virgin olive oil
- ¼ cup 60 g nondairy cream cheese or plain soy or other nondairy yogurt
- 1 tablespoon 18 g mellow white or yellow miso (optional)
- 2 tablespoons 36 g taco seasoning, store-bought or homemade
- Sour cream store-bought or homemade, for serving
- Salsa for serving
- Enchilada sauce store-bought or homemade, for serving
Instructions
- Preheat the oven to 425°F (220°C, or gas mark 7).
- Prepare a baking sheet by lining with parchment or a silicone baking mat, such as Silpat.
- Cut a slit in the chiles lengthwise, from top to bottom, and reach in to pull out the seeds and core.
- Rinse under water to remove any stray seeds.
- If you enjoy a spicier meal, reserve some of the seeds to mix in with the filling.
- In a mixing bowl, combine the onion, tofu, seitan, oil, cream cheese, miso (if using), and taco seasoning.
- Mush together with your hands until all ingredients are well incorporated.
- Stuff half of the mixture into each of the chiles.
- Bake, uncovered, for 30 minutes, or until slightly browned and tender.
- Serve with sour cream, your favorite salsa, or enchilada sauce.
Notes & Wine Advice
Wine advice:
A chilled glass of Sauvignon Blanc pairs wonderfully with the spice and texture of these stuffed chiles.
Nutrition values
Calories: 380 kcal | Carbohydrates: 29 g | Protein: 22 g | Fat: 21 g | Sugar: 7 g